Bright, tender, and topped with a sweet lemon glaze, this easy vegan lemon zucchini bread is completely plant-based and secretly sneaks in a full cup of zucchini. It’s full of lemon flavor and and tastes even better the next day!

We always have a ton of zucchini from our garden and zucchini bread has long been a summer staple. However, this lemon version takes it to a whole new level. The zucchini melts right into the batter, keeping every slice impossibly moist without any eggs or dairy. You can’t even taste it because it’s so finely grated. My kids who don’t love zucchini absolutely love this bread.

A generous amount of lemon zest and fresh lemon juice gives it a bright, refreshing flavor that pairs perfectly with the sweet lemon glaze on top. It basically tastes like lemon cake or a lemon loaf but secretly packed with a cup of zucchini. I always love sneaking in veggies whenever I can!

This lemon zucchini bread really does taste even better the next day. The lemon flavor deepens overnight and the bread becomes more moist and sweet. It’s so delicious and full of bright citrus flavor.

If you make this vegan lemon zucchini bread, tag me @nutsaboutgreens on Instagram so I can see your creations! Don’t forget to leave a comment below!

Prep Time:10

Cook Time:1

Total Time:1 10

Ingredients

1 cup packed finely shredded zucchini, squeezed of excess moisture
1/4 cup pure maple syrup
1/2 cup pure organic cane sugar
2 flax eggs (2 Tbsps ground flaxseeds + 6 Tbsps water)
1/4 cup unsweetened almond milk (or any non-dairy milk)
1/4 cup avocado oil (or melted coconut oil)
zest of one large lemon
2 Tbsp lemon juice
1 tsp vanilla extract
2 cups all-purpose flour (not packed)
1 tsp baking soda
1 tsp baking powder
1/2 tsp sea salt

lemon glaze

1 cup powdered sugar
1-2 Tbsp lemon juice

Instructions

Preheat oven to 350 degrees F. Grease a 8x4 loaf pan or line with parchment paper.
In a small bowl, make flax eggs by combining the ground flaxseed and water. Set aside to thicken for 5-10 minutes.
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
In a large bowl, whisk zucchini, pure maple syrup, sugar, flax eggs, almond milk, oil, lemon zest, lemon juice, and vanilla extract until smooth.
Add the dry ingredients to the wet ingredients and mix with a spatula until just combined. Be careful NOT to overmix.
Pour into prepared loaf pan and bake for 55-60 minutes until toothpick comes out clean. Let it cool in the pan for 10 minutes, then remove bread and place on wire rack to cool completely.
Make the glaze by whisking the powdered sugar and lemon juice. If the glaze is too thick, add more lemon juice. If it is too thin, add more powdered sugar. Pour glaze over the loaf. Slice and enjoy! Store leftovers in an airtight container on the counter for 3 days. It tastes even better the next day!

Servings: 8

Vegan Lemon Zucchini Bread